Greek Lemon Chicken
Chicken thighs roasted with potatoes in lemon juice, garlic, oregano and olive oil until golden and tender.
Photograph credit: Lemon chicken by Quadic · Pixabay Content License · Pixabay
Greek Lemon Chicken, Step by Step
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Heat the oven to 200°C / 390°F. Put the potatoes and chicken in a large roasting tin.
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Mix the lemon juice, garlic, oil, oregano, salt and pepper and pour over, turning everything to coat.
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Roast for 25 minutes, spoon the juices over the chicken and turn the potatoes.
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Roast for 25 minutes more until the skin is deep gold and no pink remains.
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Rest for 5 minutes and serve with the pan juices.
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Small Things That Help
- Put the potatoes under the chicken.
- Spoon the juices over halfway through.
- If your oven runs hot, check at 40 minutes.
- Cut the wedges the same size.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
What to Serve with Greek Lemon Chicken
- Greek salad
- Tzatziki
- Steamed green beans
- Warm pitta
Sides from the same cuisine on this site: Horiatiki Greek Salad.
Storing & Reheating Greek Lemon Chicken
Keeps in the fridge for 3 days. Reheat in a hot oven until hot all the way through.
The Numbers per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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